Sorrel Jam

Learn how to make some sweet sorrel jam using only 3 ingredients, yes that's right! It's so delicious and you can use it alone or use in a specific recipe. The choice is yours!!

If you've looking for a creative way to use some leftover pulp from making a big batch of sorrel drink then this jam is what I highly recommend that you make.

If you're from the Caribbean or even from West Africa, you will know that the drink called sorrel (or known as Zobo by Nigerians) is a festive drink that is embraced around Christmas and the new year.

You are guaranteed to run into many Caribbean people when you're out and about doing their grocery shopping and they will be preparing to make some sorrel, Black Cake along with the usual things like chocolate tea, turkey, ham etc...

In my household the Christmas celebrations came very early, just after thanksgiving when I traded in my Potato Stuffing for some Leftover Turkey Fried Rice.

I made a large batch so as you can imagine, the leftover pulp was quite substantial and I really don't like to waste anything if I can help it. What I decided to do was hop on IG and ask my readers what they would make with the pulp.

I had some interesting answers, a few people said I should make tea, use it as compost but what stood out the most was the suggestion to make some jam.

The concept of making jam was what appealed to me the most (thanks for the idea's everyone!!). Having made jam when I was little this was definitely an opportunity to be explored.

Let me tell you this sorrel jam tastes ah-MAZING, I was blown away and so was my family. I have an idea of what I'm going to make with the actual jam.

Things to do with your jam

• Make cake - the filling/topping
• Spread it on toast/bread
• Pancake/waffles
• Top some oats/oatmeal
• Scoop some out and eat it alone (I won't judge you for doing that)

As you can see I've listed a few ideas, but you may have some bigger and better plans for your jam.

Ingredients you will need

How to make sorrel jam

• Place the leftover pulp in a high speed blender or use a food processor.
• Add the sorrel drink a little at a time until a very smooth paste is formed (make sure it's NOT TOO THIN).
• Pour the sorrel paste into a saucepan on medium heat add your sweetener and stir.
• Simmer your sorrel on medium-low heat stirring frequently for about 20 minutes (it should thicken even more as it cools down).
• Leave to cool then transfer into a mason jar.

Notes and tips

• The sorrel pulp is quite tough so a sturdy blender like a vitamix or ninja is ideal or a very powerful food processor.
• When simmering the sorrel paste, you may want to use more/less sweetener so do a taste test as you go along.
• Keep your jam refrigerated at all times, it should last several days.
• You may have to breakdown the sorrel pulp in batches.
• You want the texture of sorrel paste to be smooth and not too thick nor too thin.
• Use leftover sorrel drink to make the jam as this will re-introduce the flavour. I didn't need to add any spices to my pulp.
• Make sure to remove any cloves, cinnamon, pimento or orange peel before starting the recipe.
• This recipe makes a full mason jar's worth of jam.
• Use what sweetener you want I used a mixture half coconut sugar/maple syrup.

Christmas/winter recipes to try

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Sorrel Jam

Learn how to make some sweet sorrel jam using only 3 ingredients, yes that's right! It's so delicious and you can use it alone or use in a specific recipe. The choice is yours!!

5 from 5 votes

Print Pin Rate

Course: Extras

Cuisine: Caribbean

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 1 jar

Calories: 148kcal

Author: Charla

Ingredients

• ▢ 2 cups left over sorrel pulp (100g), heaped
• ▢ 2 cups sorrel drink (475ml) you may need more so have some on standby
• ▢ 1 ⅓ cups sweetener of your choice (266g) I used half maple syrup/coconut sugar

US Customary - Metric

Instructions

• Place the leftover pulp in a high speed blender or use a food processor.
• Add the sorrel drink a little at a time until a very smooth paste formed (make sure it's NOT TOO THIN)..
• Pour the sorrel paste into a saucepan on medium heat add your sweetener and stir.
• Simmer your sorrel on medium-low heat stirring frequently for about 20 minutes (it should thicken even more as it cools down).
• Leave to cool then transfer into a mason jar.

Notes

• The sorrel pulp is quite tough so a sturdy blender like a vitamix or ninja is ideal or a very powerful food processor.
• When simmering the sorrel paste, you may want to use more/less sweetener so do a taste test as you go along.
• Keep your jam refrigerated at all times, it should last several days.
• You may have to breakdown the sorrel pulp in batches.
• You want the texture of sorrel paste to be smooth and not too thick nor too thin.
• Use leftover sorrel drink to make the jam as this will re-introduce the flavour. I didn't need to add any spices to my pulp.
• Make sure to remove any cloves, cinnamon, pimento or orange peel before starting the recipe.
• This recipe makes a full mason jar's worth of jam.
• Use what sweetener you want I used a mixture half coconut sugar/maple syrup.

Nutrition

Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Sodium: 55mg | Potassium: 169mg | Fiber: 2g | Sugar: 396g | Vitamin A: 450IU | Vitamin C: 96mg | Calcium: 768mg | Iron: 6mg

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